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Ingredientes
- 450 gm lean chopped beef
- 250 gm lean chopped pork
- 75 gm fresh breadcrumbs
- 1 med egg
- 1/2 lrg onion peeled and finely minced
- 1 x thsp Worcestershire sauce
- 1 Tbsp. fresh coriander minced Sauce
- 2 lrg (beef) tomatoes
- 2 whl clv garlic peeled
- 1 x red chilli deseeded and halved
- 100 gm blanched hazelnuts extra virgin olive oil
- 1 Tbsp. sherry vinegar
- 1 x heaped tbsp fresh coriander minced
Direcciones
- For the meatloaf combine the ingredients in a bowl and season well.
- Spoon the mix into a lightly buttered 1kg loaf tin pressing down well.
- Cover loosely with foil and place in a preheated oven (150C/300F/Gas Mark 2) for about 1 3/4 2 hrs.
- Remove and allow to cold in the tin for at least 20 min.
- Carefully drain off any liquid before turning out.
- For the sauce cut each tomato into 4 thick slices and place on a baking tray with the garlic chilli and nuts.
- Drizzle over 2 tbsp oil and place in a preheated oven (190C/375F/Gas Mark 5) for 20-25 min or possibly till the vegetables are soft.
- Tip everything into a blender or possibly liquidiser (you can use a food processor but your sauce will be less smooth).
- Process briefly to chop the nuts then add in 2 tbsp oil the sherry vinegar and the coriander. Process again till blended then season to taste with salt and pepper.
- Pour into a bowl and keep hot.
- Serve with thick slices of meatloaf.
- Any leftover meatloaf is good served cool with chutney or possibly pickle the next day.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 205g | |
| Recipe makes 6 servings | |
| Calories 339 | |
| Calories from Fat 175 | 52% |
| Total Fat 19.74g | 25% |
| Saturated Fat 5.86g | 23% |
| Trans Fat 0.71g | |
| Cholesterol 96mg | 32% |
| Sodium 169mg | 7% |
| Potassium 616mg | 18% |
| Total Carbs 14.75g | 4% |
| Dietary Fiber 2.9g | 10% |
| Sugars 3.1g | 2% |
| Protein 25.53g | 41% |
